Lobster Stuffed Ravioli Recipe
In lobster cream sauce with asparagus and shiitake mushrooms
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Ingredients
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Lobster Stuffed Ravioli
Method
Preparation and Cooking
- 1
Make the Lobster Filling
In a bowl, mix the fresh lobster meat, ricotta cheese, egg, salt, and black pepper until well combined.
- 2
Prepare the Ravioli
Place a wonton wrapper on a flat surface. Add 1 tablespoon of the lobster filling to the center. Moisten the edges of the wrapper with water, then fold it over to form a triangle. Press the edges to seal. Repeat with remaining wrappers and filling.
- 3
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently drop the ravioli in batches, cooking for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- 4
Prepare the Sauce
In a skillet, heat olive oil over medium heat. Add asparagus and shiitake mushrooms, sautéing until tender, about 5 minutes. Stir in heavy cream and parmesan cheese, bringing to a simmer. Cook until the sauce thickens slightly.
- 5
Combine and Serve
Add the cooked ravioli to the sauce, tossing gently to coat. Serve hot, garnished with chopped parsley.
